Chef Kalel Chan's must-try dishes, dessert that use olive oil
MANILA, Philippines — Olive oil is not an unfamiliar ingredient when creating recipes, but one restaurant is highlighting several dishes that in one way or another use olive oil for a different twist on Mediterranean cuisine.
Chef Kalel Chan has been an ambassador of Doña Elena Olive Oil for over six years, and he has curated a special limited three-course menu at Taguig's Jones All-Day Bistro and Bakery that blends Mediterranean and Filipino flavors.
"Mediterranean dishes use a lot of herbs, which Filipino food usually doesn't have. But I love to cook Filipino dishes because it’s very homey and I infuse them with Mediterranean ingredients," said Kalel.
First among appetizers is the Grilled Barbeque Gremolata Pork Iberico cooked with pure olive oil inspired by street side grills; the intensely marbled Secreto Iberico on a stick is succulent, smoky and smothered with a gremolata sauce and anchovies.
Second is the Hamachi Crudo Pani Puri with Sinigang Aguachile, a miniature version of Sinigang with its fried golden hollowed semolina dough stuffed with minced green olives and capers, cucumbers and tomatoes.
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The appetizer is topped by fresh hamachi fish, lightly drizzled with extra virgin olive oil and finished off by a light pouring of aguachile, a zesty sinigang soup base, which Kalel recommends be eaten instantly once poured to take in the mixed flavors.
The other appetizer is the Adobong Pusit Arancini with Grilled Pulpo and Bonito Aioli, inspired by fried Italian appetizer rice balls, fried in pomace olive oil to obtain its crisp, crunchy exterior and golden brown color.
This, too, also has green olives and a light drizzle of extra virgin olive oil, and with the two previous dishes form a special Appetizer Trio.
The main course in the special menu is Kalel’s favorite dish, Grilled Lamb Ribs and Orzo Tabouleh cooked with pomace olive oil. It is paired with homemade harissa sauce — which is infused with pure olive oil — and a cold orzo salad with black olives drizzled with extra virgin olive oil.
For dessert is the Sesame Pistachio Brittle, a labneh ice cream. It is a cross between cream cheese and yogurt, and drizzled with olive oil.
The limited three-course menu will only be available at Jones All-Day until November 10, specially priced at P1,200.
